Recipe

Piquillo Peppers Stuffed With White Fish Recipe

Add Step-by-Step Photos	Tazoncaffeine / All my dishes 1 year, 3 months ago from www.tienda.com interesting fish tapas or great party appetizer Prep:45m Cook:20m Servings:4	Tazoncaffei
	tapas peppers fish creamy garlic

Does this look good? Yeah! / Nope

Fans

elgab89

mystic_riv

lunasea

jencathen

Ingredients

Stuffing:

9 oz cheek of angler fish (or hake, whiting, or freshcod)

Salt

Pepper

Flour for coating

3 tbsp oil

1 scallion

4 mushrooms

3 tbsp white wine

1 cup light cream

1 can piquillo peppers (12-16 peppers)

Sauce:

6 tbsp oil

2 cloves garlic

Juice from the can

1-1/2 tbsp vinegar

Salt

Pepper

1 tomato and Chopped chives (optional)

Directions

Filling: Clean the fish, season, dust with flour, and lightly fry in the oil. Set aside.

Cook the peeled and chopped scallion and the clean and chopped mushrooms in the wine for five minutes.

Blend, (I think this meant use the blender, but not sure, but i think either would work)add the cream and season with salt and pepper.

Cook this cream for a few minutes then add the broken up fish.

Leave to cool.

Drain the peppers keeping the juice from the can.

Fill them with the cooled fish and cream mixture.

Sauce: Thinly slice the garlic cloves and brown in the oil.

Add the juice from the can and the vinegar.

Stir and season.

Pour the sauce over the peppers and shake the pan until the sauce whitens and amalgamates.

Angler fish is very good in the dish but any other firm white fish can be used. Give it an extra tang by adding a diced tomato with a chopped chive at the end of cooking.

Selected by María Jesús Gil de Antuñano

Recipe courtesy of Spain GourmeTour magazine.

Recent Gawkers

Not quite what you're looking for? See more Appetizers / Finger Foods

Or see more just like this

Comments

tazoncaffeine 1 year, 3 months ago said:
Found this yummy on tienda.com and can't wait to try. Love Tapas

mystic_river1 1 year, 3 months ago said:
So many do not realize that the cheeks of the fish are almost the tastiest part. Great recipe ^5 and I will try very soon, my friend.Thanks for the post.
JM

jencathen 1 year, 3 months ago said:
This sounds great! I agree with Mystic about the cheeks of the fish. They are so tasty.

lunasea 1 year, 3 months ago said:
Wow - this sounds outstanding - saving to try...thanks!!

Add a Comment